Skip to main content
Sweet Potato Black Bean Tacos with Peach Kimchi & Citrus Aioli
2 or 4 Serving Dinner

Sweet Potato Black Bean Tacos

with Peach Kimchi & Citrus Aioli

Tags: High-Protein, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
770
FAT
23g
CARBOHYDRATES
109g
PROTEIN
32g


Get Recipes Delivered

INGREDIENTS

  1. 1 sweet potato, unpeeled, diced into ½-inch pieces
  2. 1 peach, thinly sliced (pit removed)
  3. 5.6 oz vegan cabbage kimchi, roughly chopped
  4. 1 lemon, zested and juiced
  5. ¼ cup vegan mayo
  6. 13.4 oz black beans, drained and rinsed
  7. 6 corn tortillas
  8. 1 scallion, trimmed and thinly sliced
  9. 2 oz shredded green cabbage
  10. 1 tbsp + 2 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition.
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
Allergens: Soy, Wheat
Tools: Large nonstick skillet , Baking sheet
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
770
FAT
23g
CARBOHYDRATES
109g
PROTEIN
32g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat the oven to 425°F. Add sweet potato, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until crispy and fork-tender, 10 to 13 minutes. (4-serving meal: use 4 tsp vegetable oil)

2
Make the peach kimchi

Add peach and kimchi to a medium bowl, and toss to combine.

3
Make the citrus aioli

Zest and juice the lemon. Add just 1 tsp lemon zest, 2 tsp lemon juice, mayo, and a pinch of salt to a small bowl. Whisk the citrus aioli. (4-serving meal: use just 2 tsp lemon zest, 4 tsp lemon juice)

4
Cook the black beans

Add black beans and ½ cup water to a large nonstick skillet over medium-high heat. Mash half the beans with a fork, and cook until water has reduced and mixture begins to thicken, 3 to 4 minutes. Sprinkle with salt and transfer cooked black beans to a bowl. (4-serving meal: use 1 cup water) TIP: We will use this skillet again in the next step.

5
Crisp the tortillas

Rinse and dry the skillet, and return it to medium-high heat with 1 tbsp vegetable oil. Add 3 tortillas in a single layer. Add 2 tbsp cooked black beans and 2 tbsp roasted sweet potato to one side of each tortilla, and fold tortillas in half. Cook until crispy, 1 to 2 minutes per side. Repeat with remaining tortillas. Sprinkle the crispy tortillas with salt. (4-serving meal: use 2 tbsp vegetable oil) TIP: Work in batches for the 4-serving meal, wiping the skillet clean between batches and adding more oil as necessary.

6
Serve

Divide the sweet potato black bean tacos between plates. Top with peach kimchi, scallion, and shredded green cabbage. Drizzle with citrus aioli. Enjoy!

SIMILAR RECIPES